Freaky Fingers and Brainballs Freaky fingers (Makes 20)
- 100g caster sugar
- 100g butter
- 1 egg yolk
- 200g plain flour
- 1/2tsp vanilla extract
- 20 blanched almonds
- Red food colouring
- Pinch of salt
Brainballs: (Makes 10)
- 85g popping corn
- 1tbsp vegetable oil, plus extra for shaping
- 25g butter
- 85g marshmallows
For the freaky fingers: Place the first five ingredients and a pinch of salt in a food processor and whizz until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders – you should get about 20.
Place on a baking sheet lined with baking parchment – a little apart as they will spread during baking.
Use a knife to make a few cuts, close together, for the knuckles.
Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 minutes, until firm. Leave to cool a little, then paint the almond with food colouring, if you like.
For the brainballs: Place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the kernels around the pan to coat in the oil.
When the kernels starts to pop, place a lid firmly on top and turn the heat down to low.
Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about five minutes.
Tip into a bowl, discarding any unopened kernels. Heat butter and marshmallows over a low heat until melted. Pour over popcorn and mix well until coated.
Lightly rub oil over your hands and shape the popcorn into small balls. Set aside on a tray lined with baking parchment and leave to set.
Recipe courtesy of BBC Good Food Magazine. The 25th anniversary issue is on sale now, priced £3.99
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